There’s no absolute need to have a cold Christmas ham on a welcome table, but there are few sights more seasonally cheering. I like to have some of the sweet, salty pink meat carved, and some still clove-studded and gorgeously whole, as a joint, on a wooden board. Obviously, it is fabulous hot, too.
If you feel like adding the Christmas Chutney, by all means do (see p.235); I would. Though any number of other condiments in that chapter might also be a good match. Shop-bought
mango chutney is certainly not infra dig – or not in my house – and I definitely need English mustard with this. Those who like it less hot could turn to the Redcurrant and Wholegrain Mustard Sauce (a quick stir-up, no cooking) on p.67, perhaps using cranberry jelly (if already using in the glaze) in place of the redcurrant.
Put all the ingredients, except those for the glaze, into a large pan, on the stove but off the heat, adding water until the ham is covered.
Turn on the heat and bring to the boil, then turn down to a simmer and partially cover the pan. Cook for about 31/2 hours. (This may not seem long for a big joint, but as it will carry on
Cooking as it cools, and this is going to be eaten cold, I don’t want it overcooked. Nor do you.)
Preheat the oven to 200°C/gas mark 6. Lift the ham gently out of the hot liquid, sit it on a board and let it cool slightly, not too much but just so that you can touch it without burning yourself.
With a sharp knife, strip off the rind, and a little of the fat layer if it’s very thick, but leave a thin layer of fat. I love this work: it is peculiarly gratifying seeing the hot blubbery fat slither off. Use the same knife to score a diamond pattern in the remaining fat on the ham, in lines about 2cm apart. Stud the points of each diamond with a clove.
Put the cranberry or redcurrant jelly, cinnamon, paprika and red wine vinegar into a little saucepan and whisk together over a high heat, bringing it to the boil. Let the pan bubble away, for about 5 minutes, so that the glaze reduces to a syrupy consistency that will coat the fat on the ham.
Now sit the ham in a roasting tin lined with foil, as the sugar in the glaze will burn in the oven as it drips off. Pour the glaze over the diamond-studded ham, then put it in the oven for about 15 minutes, or until the glazed fat has caught and burnished. Take the ham out of the oven and sit it on a wooden board to cool (2–3 hours) before you carve it.
» Metric Converter
We offer fresh cut bank instrument for lease, such as BG, SBLC, MTN, Bank Bonds, Bank Draft, T strips and others. Leased Instruments can be obtained at minimal expense to the borrower compared to other banking options. This offer is opened to both those and corporate bodies. We are RWA ready to close leasing with any interested client in few banking days, if interested do not hesitate to contact us via email: All relevant business information will be provided upon request. If Interested kindly contact me via Email:~ Mr. Bernard butty Email: firstname.lastname@example.org skype: butty.bernard
» 46m ago
We can deliver fresh cut lease banking instrument(BG/SBLC/LC/DLC/MTN) to you in accordance to our working procedures which serves as collateral at affordable prices, which will enable you get loan form your bank so as to embark on your projects(Aviation, Agriculture, Petroleum, Mining, Telecommunication, Construction of Dams, Bridges, Other Turnkey Project etc.) you have at hand and our BG can be used in ppp trading. I will email you our working terms and condition upon request. Contact : Mr Liu Xueming E-mail :email@example.com Skype ID: liu.xueming2
» 2h ago
We are seeking genuine companies/ individuals looking for Loans to finance their business or expand existing ones. We also deal on all kind of Bank Instruments. Project Funding / Financing  Unsecured loans, Commercial loans  Worldwide project financing  Equity Loan Financing  Personal Financing  Issuance and discount of all bank instruments like BG, SBLC, LC, MTN, POF, PPP Bills of Exchange Property Loan & Mortgage If Interested kindly contact: Contact : Mr Liu Xueming E-mail :firstname.lastname@example.org Skype ID: liu.xueming2
» 2h ago